Cutting
Food Prep and Cooking Terms
Food Prep and Cooking Terms 2
Kitchen Safety
Functions of Basic Ingredients
100
What is the most common tool to use when cutting
What is a knife
100
Everything in it’s place
What is Mise en Place
100
Combining ingredients
What is mixing
100
How should you wash a knife
What is with the blade facing away from you
100
Use this to help your dough fill with air
What is leavening agents
200
Cutting something into strips
What is shredding
200
Grating with chocolate
What is shaving
200
To dredge without eggs
What is breading
200
What kind of shoes should you wear while cooking
What is closed toed
200
This gives dough layers
What is fats
300
Removing the skin of the food
What is peeling
300
Grating
What is cutting something into small flakes
300
To mix a fat with sugar
What is creaming
300
Always wash this before cooking
What is your hands
300
Adds sweetness to the food
What is sugar
400
To cut into small flakes
What is grating
400
To mix solid fat and flour in a cutting motion
What is cutting in
400
To cook in water just below the boiling point
Simmering
400
When do you need these
What is when Cooking
400
Adds sweetness to a dish and has a distinct flavor
What is brown sugar
500
Cutting the skin of a specific kind of fruit into small flakes
What is zesting
500
To coat foods with liquids while cooking
What is basting
500
We did this in a cooking lab once
What is sautée (vegetables)
500
What safety hazard do you prevent with baking soda and not water
What is a grease fire
500
The only main ingredient that coagulates
What is eggs